You can just picture author John Steinbeck enjoying this delicious soup along Cannery Row in Monterey, Calif.  The fish and clam juice make this tasty soup one of the heart-healthiest around.

And what a better way to lower your “bad” cholesterol that with soup, as the fall sets in, leaving winter's chill not far down the road.

Cannery Row Soup

Makes 8 servings.

2 lb. varied fish fillets (haddock, perch, flounder, cod, sole, etc.), cut into 1-inch-square cubes
2 Tbsp, olive oil
1 clove, garlic, minced
3 carrots, cut in thin strips
2 C celery, sliced
1/2 C onion, chopped
1/4 C green peppers, chopped
1 can (28 oz)  whole tomatoes, cut up, with liquid
1 C clam juice
1/4 tsp dried thyme, crushed
1/4 tsp dried basil, crushed
1/8 tsp black pepper
1/4 C fresh parsley, minced

Heat oil in large sauce pan. Saute garlic, carrots, celery, onion, and green pepper in oil 3 minutes.

Add remaining ingredients except parsley and fish. Cover and simmer 10-15 minutes or until vegetables are fork tender.

Add fish and parsley. Simmer, covered, 5-10 minutes more or until fish flakes easily and is opaque. Serve hot.

Check these out!

•  Nubella’s Recipe Database and Healthy Cooking Center—find plenty of delicious dishes made with cholesterol-lowering foods.

•  Nubella's Recipe Message Board—share your secrets and get tips.

•  Balanced Eating Blog—Nubella’s registered dietitian Theresa Stahl keeps you up to date with the latest healthy eating tips and recipes.